Ingredients:

  • 3/4 cup (170g) unsalted butter, melted
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) white granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (315g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk the melted butter with brown and white sugars until combined. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture looks glossy and smooth.
  3. Sift in the gluten-free flour, baking soda, and salt. Mix on low speed until just combined, then fold in the chocolate chips by hand using a spatula.
  4. Press the dough evenly into the prepared pan. Let the dough sit in the pan for 15 minutes before baking to allow the GF flour to hydrate.
  5. Bake for 25-30 minutes until the edges are golden brown and the center is set but still has a slight jiggle. Sprinkle with flaky sea salt if desired.